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Nutella Swirl Pound Cake Recipe

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4.1 from 71 reviews

  • Author: Amina
  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf cake (about 10-12 slices)

Description

This Nutella Swirl Pound Cake is a rich, moist, and tender classic pound cake infused with warm cinnamon and a luscious swirl of creamy Nutella throughout. Perfect for dessert or an indulgent snack, this cake combines the buttery flavor of traditional pound cake with the irresistible hazelnut chocolate spread, creating a beautiful marbled effect and a delightful taste experience.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature

Swirl

  • 2/3 cup (188g) Nutella

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan with nonstick spray, then line the sides with parchment paper to prevent burning. Lightly grease the parchment paper as well.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside for later use.
  3. Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for about 1 minute until creamy. Add the granulated sugar and continue beating for 4-5 minutes until the mixture is light and fluffy. Occasionally scrape down the sides and bottom of the bowl with a silicone spatula to ensure even mixing.
  4. Add Sour Cream, Vanilla, and Eggs: Add the full-fat sour cream and pure vanilla extract to the butter mixture and beat until combined. Then, with the mixer running on medium speed, add the eggs one at a time, beating well after each addition to incorporate thoroughly.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, beating on low speed just until combined. Avoid over-mixing. Use a silicone spatula to fold the batter a few times to ensure no pockets of flour or butter remain.
  6. Layer Batter and Nutella: Spoon about one-third of the batter into the prepared loaf pan and spread evenly with an offset spatula. Spoon half of the Nutella over the batter and gently spread it with the back of a spoon, avoiding the edges. Repeat with another third of the batter, then the remaining Nutella. Finish by adding the last portion of batter on top.
  7. Swirl Nutella: Using a knife or skewer, gently swirl the layers together to create a marbled effect. Be careful not to over-swirl as the batter is thick.
  8. Bake the Cake: Bake for 65 to 80 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Begin checking for doneness around 60 minutes. If the cake browns too quickly on top, loosely tent with aluminum foil after about 30 minutes of baking.
  9. Cool: Remove the cake from the oven and let it cool in the pan set on a cooling rack for 1 hour. Then, remove the cake from the pan and parchment and place it directly on the rack to cool completely before slicing.
  10. Store: Cover leftovers tightly and store at room temperature for up to 1 week.

Notes

  • Ensure all ingredients, especially eggs, butter, and sour cream, are at room temperature for best mixing and texture.
  • Do not over-mix the batter once the dry ingredients are added to prevent a dense cake.
  • Line the pan with parchment paper on the sides to help prevent burning and for easy removal.
  • If the cake is browning too quickly, tent with foil without disturbing the baking process.
  • Allow the cake to cool completely before slicing to maintain its structure and texture.
  • Prep Time: 20 minutes
  • Cook Time: 65-80 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/nutella-swirl-pound-cake-recipe/